Fine Chocolate Industry Association 
        

What's Happening in the Fine Chocolate Community?
(FCIA Members - got some news?  Let us know and we'll help spread the word.)


FCIA in the News

Check out articles that mention FCIA or where FCIA contributed . . .




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Supporting Partners

Check out our new Supporting Partners page listing events, activities,
educational offerings and more of value to you.

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Here's an election that won't depress you.

Vote for Chocolate Noise

Saveur Blog Awards 2016

FCIA friend Megan Giller is super excited to tell you that Chocolate Noise is a finalist in the
Saveur Blog Awards, one of 6 out of 30,000 submissions in the Food Obsessive Category!

This is a huge victory for craft chocolate as a whole, that a little site about bean-to-bar chocolate is being
recognized and even competing against a Game of Thrones blog.

Readers can vote for their favorites from today through August 31st.  

Here is the link to Saveur's page (once on the site page, scroll down to get to the Obsessive category):

http://www.saveur.com/blog-awards-2016-vote

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Dallas Chocolate Festival is Calling!


FCIA Executive Director Karen Bryant just happened to be in Dallas, Texas when
Sander Woff, Director of the Dallas Chocolate festival reached and asked how to connect with the FCIA community.
A quick meet-up was arranged at Cocoa Andre Chocolate and over a delightful nib-covered truffle with a goat cheese center,
we figured it out. Check it out on our
Supporting Partners Page.


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FCIA Member Reverend Dr. R. M. Peluso

Releases New Book About Chocolate & Meditation

Check out the media release.

It's available at Amazon.




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Dandelion Chocolate

Interviewed on The Morning After, Heritage Radio Network

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Check out Todd Masonis and Greg Greg D’Alesandre of Dandelion Chocolate on
Heritage Radio Network, The Morning After (episode #178)




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FCIA Welcomes Newest Sponsor Member

Hexx Chocolates & Confexxions



Hexx is a complete bean-to-bar operation connected to Paris Hotel right on the Las Vegas Strip.

It is the ONLY bean-to-bar facility in Las Vegas. My first question?  What's a nice craft chocolate 

operation doing in Sin City?  Answer - everything you would hope and more. 

FCIA will be telling you more in the coming days.  Until then, check it out here . . .

HEXX chocolate & confexxions - Paris Las Vegas



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Women and Leadership Discussed at
Women Chef's and Restaurateurs Conference

In sheer numbers, women dominate the worlds of higher education and business. 
But when it comes to postions of power, influence, and leadership, the numbers are less than inspiring. 
At the 2016 Women Chefs and Restaurateurs (WCR) conference in Los Angeles, Jodie McLean, CEO of Edens,
laid out the statics and offered solutions to help empower women in business.   Read more in Star Chefs . . .

CEO Jodie McLean of Edens speaking at the 2016 WCR conference in Los Angeles

CEO Jodie McLean of Edens speaking at the 2016 WCR conference in Los Angeles


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Diary of a (Slightly) Mad Chocolate Event Planner


FCIA's Elevate Chocolate - Summer 2016 in New York was a big success with 270 in attendance.  
Would you like to know what a major chocolate event looks like from an insider’s point of view?
Now let’s see, who do we know who could give us that perspective?   
ME! 

That's me smiling at the camera with Pam Williams, Past-President of FCIA

Karen Bryant (left), Executive Director of FCIA with Past President Pam Williams.  
But this time I'll be reporting via Red, White & Chocolate for the inside scoop.

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From Our Good Friend at Chocolate Noise

Should You Be Able to Copyright a Recipe?

chocolatenoise.com/should-you-be-able-to-copyright-a-recipe




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Check out Vreeland & Associates 2015 Flavor Trends Article in Candy Industry. 


NEW BENEFIT!  
The 2016 Flavor Trends Report is available to Members for free
on the Members-Only section of FCIA's website. 






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Is the term "artisan chocolate" a worn-out term for bean-to-bar chocolate makers?

Kristy Leissle, Ph.D. of University of Washington Bothell and FCIA Member Curtis Vreeland 
explore this in their Confectionery News article.
Kristy will lead a Table Talk on her research into this topic at FCIA's upcoming 
Elevate Chocolate - Summer 2016 on June 25th in New York.

Screen Shot 2016-02-20 at 3.05.53 PM
Photo by Marc Studer, UW Bothell Photographer (L337)



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FCIA works hand-in-hand with our members. Just ask LetterPress Chocolate.

David Menkes of LetterPress Chocolate alerted FCIA that a local publication 
did a story about the Mast Brothers' new chocolate factory in Los Angeles that
referred to them as "the first bean-to-bar factory" in the LA area. FCIA immediately sent a media 
release informing the LA Weekly that David and several other bean-to-bar makers have been
making chocolate in the area for years.  The LA Weekly took note and responded with this follow-up article.





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Richard Tango-Lowy of Dancing Lion Chocolate honored by MSN's Spoon University 

Master chocolatier and member of the FCIA Board of Directors recently showed up on Spoon University's 
50 Best Restaurants in America listing. Rich isn't sure who placed him on the list, but since Dancing Lion Chocolate
 appeared on this online site, visits to his website have spiked! Maybe it was Spoon's comment, 
"Definitely a bucket list place."  One thing is for sure - if you're good, the word gets around.  
FCIA is happy to help spread the word.




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Linking fine flavor characteristics to genotype

The best tasting chocolates in the world are poised for extinction. As growers continue to remove or replace fine flavor cacao trees with less flavorful, high-yield, disease-resistant cacao hybrids and clones, a world of ordinary flavor dominates the chocolate universe. Connecting genetics to flavor offers an important new way to protect and preserve the finest flavors for future generations. Alas, no genetic initiative has ever focused on flavor first. Until now. Read more.....
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Red, White & Chocolate Road Trip

FCIA Executive Director, Karen Bryant,  completed a 2-month cross-country personal road trip exploring the people, companies and dynamics shaping the US chocolate experience.

Blog posts chronicling this adventure can be viewed at www.redwhiteandchocolate.com.
Learn more about 
Red, White & Chocolate




SHARE OUR PASSION

The Fine Chocolate Industry Association (FCIA) is the only organization focused 100% on supporting fine chocolate professionals. We promote the artistry and craftsmanship of the chocolate professional focused on producing superior products made from premium chocolate and natural ingredients. We believe in using best practices in cacao processing and chocolate production; and transparent labeling and marketing practices.


Who is eligible to become an FCIA member?

FCIA membership includes professionals involved in chocolate from blossom to bonbon and bar: growers/producers, chocolatiers, chocolate makers, pastry chefs, chocolate manufacturers, marketers, writers, educators and specialty retailers.

If you are a professional in the fine chocolate industry or focused on supporting the fine chocolate niche of this industry - and agree with our Vision & Mission, we invite you to consider membership.  There's a level to fit everyone.



"Our membership in the FCIA has produced much greater ROI than we anticipated. Meeting and consulting with other members of the artisan chocolate community plus key vendors allows us to keep on top of where the industry is heading, and in turn, provide a better overall product for our customers."
Chris & Darcie Farro, The Art of Chocolat
Become an FCIA Member

We celebrate our members and the fine products they create.

Our members include:

  • Chocolatiers crafting bonbons and bars from fine quality chocolate.
  • Growers that are pushing the boundaries with fine flavor cacao using innovative farming, fermenting and drying techniques.
  • Suppliers supporting the production of fine quality products.
  • Chocolate makers who are using a combination of dedicated craftsmanship and scientific know-how to turn dried cocoa beans into fine chocolate.

Each is passionate about fine chocolate. Each has a role in offering fine chocolate products so that you can savor them passionately.

We hope you will discover a new chocolate experience, and enjoy some fine chocolate every day!

ASpecialtyBox 
  
Candy Industry  
Casa Luker
 Chef Rubber

Cocoa Town

Dessert Professional

Diamond Custome Machines

DuyvisWiener

ECOM Trading

EZTemper


Guittard




IFIGourmet

KeyChoc

KOCO USA

Manufacturing Confectioner

Mesocacao

Micelli

Oro Maya

Perfect Puree

Savage Bros

TCF Sales

Tisano

Tomric

Valrhona




© 2016 Fine Chocolate Industry Association, all rights reserved. Privacy Policy Site Map

Executive Director: Karen Bryant / 1.206.577.9983 / Email Karen
For membership and event registration inquiries: Stephanie Bechel / 1.412.241.3172 / Email Stephanie
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